Lime Beetroot Hummus
Freshly roasted beets add a beautiful fuchsia color to this homemade hummus. The flavors of Lime, cumin, and garlic spice up the flavor. Serve this beautiful hummus with pita chips or spread over toast with fresh avocado.
1 can chickpeas
2 cloves garlic
1 tbsp lime juice
2½ tbsp tahini
½ tsp salt
¼ tsp cumin (or 1 drop Cumin oil)
2 drops Lime oil
1. Preheat oven to 450°F
2. Wrap beetroots in aluminum foil and roast for one–two hours at 450°F.
3. When beets are tender throughout, remove and allow to cool.
4. Peel the beets and chop into cubes.
5. Blend beets, chickpeas, and garlic in a food processor.
6. Add tahini, lime juice, Lime oil, salt, cumin, and a little water and continue blending until hummus is smooth and creamy.
7. Add more water until desired consistency is reached.
Tips: If you'd rather not use aluminum foil, you can also boil your beets for about 45 minutes rather than roasting them.
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Happy Wednesday ya'll! Need a last minute side dish to wow the in-laws? Brussels sprouts are BACK in action and I've created a holiday friendly side dish that soon you'll be saying "MOVE OVER boring green beans". I'm ditching the classics and serving up these sticky sweet chili sprouts that I can guarantee will be a hit at your holiday meal. ⠀
Hit up the link in my profile for the recipe! ⠀
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